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Rice Cooker Japanese Curry

A simple and comforting Japanese curry made effortlessly in a rice cooker. Just add chicken, veggies, and curry blocks for a hearty one-pot meal.
Print Recipe

Ingredients

  • Chicken Thighs
  • 1 cup potatoes
  • 1 cup carrots
  • 1 apple
  • 2 tomatoes
  • 1/2 onion
  • 4-5 curry blocks
  • 1 tbsp chicken bouillon powder
  • 1/2 tbsp soy sauce

Instructions

  • Marinate the chicken thighs with your seasoning of choice. I used salt, pepper, and onion powder.
  • Let the chicken marinate for 15 minutes.
  • Roughly chop the potatoes, carrots, apple, and onion.
  • In a rice cooker, place the chicken thighs on the bottom.
  • Add the chopped vegetables on top.
  • Pour in water until it almost covers all the ingredients.
  • Add the curry blocks.
  • Add the chicken bouillon powder and soy sauce.
  • I used a Zojirushi rice cooker; the “white rice” setting was sufficient to cook the curry.
  • Once done, serve the curry with rice and garnish with chopped green onions.